Slow smoke ribs

1. 1

   Sm.

2. 2

   Wood chips of choice over fire in any pit, i use metal rnd.

3. 3

   Cake pan

4. 4

   Peel membrane from bottom of rack (very imp.)

5. 5

   Pat ribs dry with pap.twl.

6. 6

   rub with mustard all over

7. 7

   Mix dry ing.

8. 8

   In cup, sprinkle over ribs entirely and pat

9. 9

   Place ribs away from direct fire on pit and keep at 250 to 300F for 3 hrs.

10. 10

    Pull from pit, baste heavy with sauce, foil wrap well, back in pit or oven at same temp for 2 hrs.

11. 11

    Pull, unwrap, baste heavy, back in PIT for 1 hr.

12. 12

    Pull and serve, be careful pulling they will be tender

* Per serving · 4 servings · Values may vary.

No additional tips available.